Don Pastor is a taqueria restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tacos al pastor, Tacos árabes, Queso fundido pastor
Must order: One al pastor and one arabe, side by side, to taste the difference.
Tip: Six salsas sit on the counter and the two spits run until 23:30, which makes this the easiest late taco stop on 16 de Septiembre.
Address: Calle 16 de Septiembre 203, Centro histórico de Puebla, 72000 Puebla
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
Signature: Mole poblano, Chiles en nogada, Enchiladas de tres moles
Order: The house mole, 26 ingredients ground on a volcanic stone mill.
Tip: Chiles en nogada only run from July to September, when the criollo walnut and the pomegranate are in season in the valley.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
Signature: Mole tasting, Enchiladas agustinas, Tacos de gaonera de res
Order: The six-mole tasting menu, which is the fastest education in Puebla cooking.
Tip: Sunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
Signature: Plato de degustación de moles, Chiles en nogada, Mole de caderas
Order: The four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
Tip: Mole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
Moyuelo is a 2026 Michelin Bib Gourmand on 7 Poniente in Puebla, a first-floor cocktail bar under a bright upstairs room of seasonal Pueblan plates.
Signature: Aguachile de jitomate tatemado con camarón, Huauzontles tempura, Pulpo a la brasa
Order: Huauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
Tip: The kitchen closes at 18:00 on Sunday and does not open on Monday, so plan around a Tuesday to Saturday dinner.
Mi Puebla Antigua Tacos y Cemitas keeps a small Analco dining room in Puebla, building cemitas to order in three sizes for well under a hundred pesos.
Signature: Cemitas, Tacos árabes
Order: A medium cemita, which lands between 33 and 45 pesos depending on size.
Tip: Closed on Mondays and shuts by half past six, so this is a lunch stop rather than an evening one in Analco.
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
Signature: Mole poblano, Chiles en nogada, Enchiladas de tres moles
Order: The house mole, 26 ingredients ground on a volcanic stone mill.
Tip: Chiles en nogada only run from July to September, when the criollo walnut and the pomegranate are in season in the valley.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
Signature: Mole tasting, Enchiladas agustinas, Tacos de gaonera de res
Order: The six-mole tasting menu, which is the fastest education in Puebla cooking.
Tip: Sunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
Signature: Plato de degustación de moles, Chiles en nogada, Mole de caderas
Order: The four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
Tip: Mole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
Moyuelo is a 2026 Michelin Bib Gourmand on 7 Poniente in Puebla, a first-floor cocktail bar under a bright upstairs room of seasonal Pueblan plates.
Signature: Aguachile de jitomate tatemado con camarón, Huauzontles tempura, Pulpo a la brasa
Order: Huauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
Tip: The kitchen closes at 18:00 on Sunday and does not open on Monday, so plan around a Tuesday to Saturday dinner.
Cultivo runs a seasonal tasting menu in a Barrio de Santiago house in Puebla, a 2026 Michelin Bib Gourmand built on zero-waste cooking and local growers.
Signature: Milhojas de camote, Cerdo con mole blanco, Ceviche de maíz
Order: The seasonal tasting menu, rewritten each season around local growers.
Tip: Cultivo only opens Wednesday to Sunday and runs a single seating pattern, so book before you travel rather than on the day.
